Vegan Red Rice Salad with Tahini Dressing

It’s sometimes nice to experiment with new ingredients. I’ve been craving a new salad recipe with substance. I find that if I base it around leafy greens, it’s just not substantial enough to make it a main course. Michael and I are both big eaters so a green salad with some form of protein just won’t cut it.

I found the red rice a few months ago in the supermarket and wanted to try it. I’d never cooked with it before and I thought that it would be nice as a base for a cold salad.

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I use a simplified version of this dressing (just tahini and lemon juice) over steamed vegies – tahini is a high-fat product so I leave out any addition fats (oils) as I don’t find they are necessary. The salad sounds delicious, especially with the addition of walnuts.

I made this today! With some tweaks. Red rice was overpriced at my supermarket, and I had long grain brown rice coming out of my ears so I subbed that, and it still tastes great! I couldn’t find tahini at my supermarket, which is a huge bummer, but I had sesame oil instead and used a 1:1 sesame and olive oil dressing plus the lemon juice, and that wonderful nutty flavor still came through. Excellent dish, thank you for the fresh ideas!